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Home » Recipes » Poultry Pasta Recipes

Published: Nov 6, 2018 · Modified: Nov 14, 2018 by Jacqui

Bigoli pasta with farmyard ragu (di corte) from Padova


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Bigoli pasta with farmyard ragu (di corte) from Padova.

Bring a taste of Northern Italy to your table with this traditional bigoli pasta with farmyard ragu made with slow cooked duck, guinea fowl and stewing hen.

Bigoli pasta with farmyard ragu (di corte)

Bigoli con ragu di corte.

One of the most interesting things about Italian cuisine is not only the fact that recipes and traditional dishes vary from region to region, but even from province to province or town to town! Here in Veneto, one of the most well-known pasta dishes is bigoli pasta with duck, especially in Verona. However, I recently discovered another version of this dish from Padova. This is called bigoli pasta with farmyard ragu (di corte, meaning farmyard). This recipe also includes duck but with another two typical farmyard birds; guinea fowl and stewing hen.

(This post was first published in 2017 but has been updated)

Bigoli pasta with farmyard ragu (di corte)

Stewing hen

The hen most traditionally used in this pasta with farmyard ragu recipe is a crested hen known as the Padovana. Needless to say, it’s not that easy to find this type of hen outside of Padova. I used a normal stewing hen. Stewing hens are retired egg layers. The meat of stewing hens is tougher than the normal chickens we eat. However, it is actually healthier because these hens have been reared to produce eggs, not meat, and are often fed more nutritiously. You can’t roast a stewing hen (it’s too tough) but they make excellent broth or stock and their meat is very tasty when stewed or slow cooked.

Bigoli pasta with farmyard ragu (di corte)

Guinea fowl

Guinea fowl is another poultry that is excellent in slow cooked recipes. Originally a game bird, but now domesticated and available all year round, guinea fowl has a flavour somewhere between chicken and pheasant or partridge, although it doesn’t have an excessive gamey taste.

Bigoli pasta with farmyard ragu (di corte)

Duck

Duck, of course, is a bird that many people enjoy eating and duck pasta is delicious. As I mentioned before, duck ragu is a traditional pasta sauce in the part of Northern Italy where I live. Although duck can be a bit fatty, for this recipe the duck pieces are deboned and the skin removed, so there’s very little fat in the sauce.

Bigoli pasta with farmyard ragu (di corte)

The combination of these three poultry meats makes for a delicious sauce. This recipe calls for about 100g (3.5oz) of each bird. Here in Italy, it’s possible to buy pieces even in the supermarket, ie thighs, breasts etc. I recommend using thighs as breast meat tends to dry out quicker. The meat has to be removed from the bones and minced or cut into small pieces. I had my butcher de-bone the pieces, but I decided to cut it into very small pieces rather than mince it.

Bigoli pasta with farmyard ragu (di corte)

Other ingredients

Apart from the duck, guinea fowl and stewing hen meat, this bigoli pasta with farmyard ragu includes just some onion, carrot and celery, white wine, chicken or vegetable stock and a few herbs and seasoning. I made the stock myself from the duck, guinea fowl and hen bones and carrots, celery, an onion and salt. Of course you can also use a stock cube! The sauce needs about an hour to cook but is wonderfully tasty and well worth the effort.

Bigoli pasta with farmyard ragu (di corte)

Traditionally this pasta with farmyard ragu dish is served with bigoli, a pasta typical of Veneto. But, you can also use spaghetti, tagliolini or tagliatelle. As is often the case, I made extra ragu and froze the leftovers. That way I have another delicious pasta meal ready when I don’t feel like cooking or just don’t have the time!

I am sure you will love this recipe if you try it. We did! If you do make it, please let me know how it turns out. You can comment here on the blog or on the Pasta Project Facebook page. Your feedback is so appreciated!

Buon appetito!

More recipes you may like:

  1. Bigoli with duck
  2. Bigoli with luganega sausage
  3. Radicchio lasagna/pasticcio
  4. Tagliatelle pasta with peas and pancetta
  5. Pappardelle with braised hare ragu

Save this recipe for later?

Read about the history and origins of bigoli pasta

If you want to save this recipe for later, you can print it, bookmark this page or save it to Pinterest.

Bigoli pasta with farmyard ragu (di corte)

Bigoli pasta with farmhouse ragu

Jacqui
This delicious three poultry pasta ragu from Padova is a delicious combination of duck, guinea fowl and stewing hen!
5 from 11 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Italian, Northern Italy, Veneto
Servings 4
Calories 737 kcal

Ingredients
  

  • 400 g Bigoli pasta (14oz) or spaghetti, tagliolini, tagliatelle etc
  • 100 g duck (3.5oz) de-boned and skinned
  • 100 g guinea fowl (3.5oz) de-boned and skinned
  • 100 g stewing hen (3.5oz) de-boned and skinned (you can also use chicken)
  • 2-4 celery stalks
  • 2-4 carrots
  • 1-2 onions peeled
  • 1 sprig rosemary remove leaves from sprig
  • 4-5 sage leaves chopped
  • 2-3 bay leaves
  • 1 glass white wine
  • 1 cup vegetable or chicken stock
  • salt for cooking pasta and to taste
  • black pepper to taste
  • 3 tablespoon extra virgin olive oil
  • 45 g Parmesan or grana cheese (1.5) optional
  • fresh parsley for garnish

Instructions
 

  • If you are going to make your own stock, start to prepare it by washing and cutting 2 celery stalks and 2 carrots into large pieces and peeling one onion and cutting it in half. Put the vegetables on to boil covered in water with a teaspoon of salt. You can also include the poultry bones. This needs to be started at least an hour before you make the ragu.

For the Ragu

  • Mince or cut the poultry meat, minus bones and skin, and put it into a bowl.
  • Add half the white wine to the chopped or minced meat and leave to rest for 15 minutes, so that the meat softens.
  • Cut the peeled onion and the celery and carrots finely.
  • In a non-stick frying pan or iron skillet fry the onion, celery and carrot in heated extra-virgin olive oil for a few minutes over a medium heat.
  • When the vegetables start to soften, add the meat and brown slightly.
  • Add the remaining wine, turn up the heat and allow the alcohol to evaporate a little.
  • Add the rosemary, sage and bay leaves. Mix and add a little broth, salt and pepper.
  • Cook for about an hour on a low heat, adding broth whenever the sauce seems to be drying out.
  • Put a pan of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
  • Cook the pasta al dente according to the instructions on the packet.
  • When the pasta is ready, save a cup of the cooking water and drain.
  • Reheat the sauce if you prepared it earlier. Remove the bay leaves. Add some pasta cooking water if it seems dry.
  • Add the drained pasta to the sauce. Mix everything together well.
  • Serve immediately with some ground pepper and a little parsley as garnish. 
  • This dish can also be eaten with grated Parmesan or grana cheese.
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Notes

You can serve this ragu with different pasta such as spaghetti, tagliolini or tagliatelle.

Nutrition

Calories: 737kcalCarbohydrates: 82gProtein: 31gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 70mgSodium: 498mgPotassium: 560mgFiber: 5gSugar: 6gVitamin A: 5414IUVitamin C: 5mgCalcium: 184mgIron: 3mg
Keyword bigilo, chicken, duck, guinea fowl, pasta, white ragu
Tried this recipe?Let us know how it was!
Pin for Later
Bigoli pasta with farmyard ragu

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Reader Interactions

Comments

    5 from 11 votes

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    Recipe Rating




  1. David Reynolds says

    October 04, 2024 at 5:23 pm

    I made the Bigoli pasta with farmhouse ragu, the ragu was so smooth and rich, though I had to change the Guinea Fowl for Pheasant. I am sure the socking in wine did the trick and finely chopping the meats rather than mincing.
    A great dish, thank you

    Reply
  2. Beth Neels says

    November 20, 2018 at 8:31 pm

    Oh this sounds just fantastic! I love the mixture of birds! Must give it a wonderful texture and flavor!

    Reply
  3. Danielle Wolter says

    November 08, 2018 at 2:21 pm

    I have just fallen in love a bit. I love the flavors in this. SO many meats and I just love that so much!! I totally have to make this.

    Reply
    • Jacqui says

      November 13, 2018 at 11:00 am

      Danielle you are going to love this dish! The 3 poultry meats each have their own flavour but go together so well. It's yummilicious!

      Reply
  4. Jacqueline Meldrum says

    November 08, 2018 at 2:07 pm

    Homemade food is just so comforting and who doesn't love a good bowl of pasta.

    Reply
    • Jacqui says

      November 13, 2018 at 11:02 am

      I agree Jacqueline! Nothing tastes as good as a homemade meal. Plus you know what's in the food you eat and it's healthier too!

      Reply
  5. Cliona Keane says

    November 08, 2018 at 12:27 pm

    I love that this isn't just the same as all the other ragu recipes out there! It sounds delicious and so much more flavourful!

    Reply
    • Jacqui says

      November 13, 2018 at 11:03 am

      Thank you Cliona! I also love this different type of ragu. The 3 poultry meats together are so tasty and, as you say, flavourful!

      Reply
  6. Amy | The Cook Report says

    November 08, 2018 at 12:19 pm

    I love all the different meats in this recipe, I bet it tastes incredible!

    Reply
    • Jacqui says

      November 13, 2018 at 11:05 am

      Thanks Amy! Yes this ragu tastes really incredible. I love that it's made with different kinds of poultry rather than red meat.

      Reply
  7. Veena Azmanov says

    November 08, 2018 at 11:17 am

    The combination of the ingredients seems interesting. It looks tasty and delicious...

    Reply
    • Jacqui says

      November 13, 2018 at 11:06 am

      Thank you Veena! This ragu is different to the usual red meat ragu but it's so tasty. Def one to try!

      Reply
  8. Kelly Anthony says

    November 06, 2018 at 7:10 pm

    I've never had 3 different proteins in pasta so this will be something new an exciting to try. As always I really enjoy reading the history behind the recipes.

    Reply
    • Jacqui says

      November 07, 2018 at 10:25 am

      Thank you Kelly! I'm happy you like the bits of history I include! I love doing the research! The 3 types of poultry all have their own flavour and together they create a really tasty sauce. I'm sure you'll love it if you try it!

      Reply
  9. Jessica Formicola says

    November 06, 2018 at 6:17 pm

    This looks like a delicious weeknight meal! My family would love it!

    Reply
    • Jacqui says

      November 07, 2018 at 10:26 am

      Thanks Jessica! I'm also sure your family will love it!

      Reply
  10. Gabi says

    November 06, 2018 at 6:16 pm

    This would be the perfect pasta recipe when my aunt from Italy comes to visit me. She loves duck and as someone who never cooked with duck your recipe would be a huge help. Thanks for sharing.

    Reply
    • Jacqui says

      November 07, 2018 at 10:27 am

      Thank you Gabi! Yes, I'm sure your aunt will enjoy this and since there isn't so much duck in this recipe, it's a good one to start cooking duck with!

      Reply
  11. Traci says

    November 06, 2018 at 5:23 pm

    Oh wow I can image the complex flavor profile happening in this yummy number! I have zero experience cooking those proteins, so I'm saving this recipe for when I'm ready to give it a go. Thanks!

    Reply
    • Jacqui says

      November 07, 2018 at 10:29 am

      Grazie Traci! Yes the flavours of these 3 types of protein really work well together! I'm sure you'll agree if you try this recipe!

      Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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